Ingredients

1½ c. sifted cake flour

⅓ c. Dutch-process cocoa

1 tsp. baking soda

1 c. sugar

½ tsp. salt

1 c. strong brewed coffee

⅓ c. light olive oil

1½ tsp. vanilla extract

1 tbsp. aged balsamic vinegar

Directions

Heat the oven to 400 degrees F. Lightly coat an 8-inch round cake pan with softened butter and dust with all-purpose flour. Set aside. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

Pour the batter into the prepared pan and bake in the center rack of the oven until a wooden skewer inserted in the center comes out clean — 25 to 30 minutes. Cool completely in the pan on a wire rack. Serve the cake, iced with about 1 cup Deep Chocolate Glaze. Cake can also be served plain alongside whipped cream or coffee ice cream.